Dairy Free Meat Lover's Pizza
Pizza night doesn't have to mean sitting on the sidelines, and this loaded pie proves that skipping dairy doesn't mean skipping any of the fun. The toppings here are absolutely stacked — Italian sausage, ground beef, pepperoni, and crumbled bacon all pile onto a garlicky homemade tomato sauce that simmers down into something deeply savory and just a little spicy from the red pepper flakes. A generous layer of shredded dairy free mozzarella ties everything together, melting and bubbling in the oven just like the real thing. The trick of preheating your baking sheet or pizza stone at 475°F gives you that crispy, golden crust that holds up under all those toppings without going soggy. Store-bought dairy free cheeses have come a long way, and at this temperature they genuinely deliver — no sad, rubbery results here. This recipe serves four, so it's perfect for a Friday night with the family or a game-day crowd that doesn't need to know anything is different about this pizza. Finish it with a handful of fresh basil and you've got a showstopper that earns its place at any table.
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb store-bought pizza dough
- 1 tbsp olive oil, plus more for drizzling
For the sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sugar
- ¼ tsp red pepper flakes
- salt and pepper, to taste
For the toppings
- ½ lb italian sausage, casings removed
- ¼ lb ground beef
- 3 oz pepperoni slices
Chef's tipUse the same amount wherever pepperoni appears. - 4 strips bacon, cooked and crumbled
- 1 ½ cups dairy free mozzarella, shredded
For serving
- ¼ cup fresh basil leaves (optional)
Instructions
- 1
Place a baking sheet or pizza stone on the center rack of the oven and preheat to 475°F (245°C). Let the dough rest at room temperature while the oven heats, at least 10 minutes — this makes it easier to stretch.
- 2
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Stir in the crushed tomatoes, oregano, basil, sugar, and red pepper flakes. Season with salt and pepper. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat.
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